Name: Baked Spinach Ricotta Stuffed Shells
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 count Jumbo pasta shells; 0.5 cup Low-fat ricotta cheese; 2 cup Fresh baby spinach; 2 large Egg whites; 1.5 oz Shredded mozzarella cheese; 0.5 cup Marinara sauce; 1 tbsp Grated parmesan cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 0.25 tsp Dried oregano

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Spinach Ricotta Stuffed Shells

Jumbo pasta shells stuffed with a creamy spinach and ricotta filling, baked in a vibrant marinara sauce until the cheese is bubbly and golden.

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NUTRITION

Protein

45.9g

Fat

22.3g

Carbs

72.5g

SERVINGS

1 serving

INGREDIENTS

6 count Jumbo pasta shells

0.5 cup Low-fat ricotta cheese

2 cup Fresh baby spinach

2 large Egg whites

1.5 oz Shredded mozzarella cheese

0.5 cup Marinara sauce

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.25 tsp Dried oregano

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PREPARATION

1
Preheat oven to 375°F (190°C).
2
Cook jumbo shells in boiling salted water for 2 minutes less than the package directions until al dente; drain and set aside.
3
Sauté the spinach and minced garlic in a pan with a splash of water until wilted, then squeeze out all excess moisture and chop finely.
4
In a medium bowl, combine the ricotta, chopped spinach, egg whites, parmesan, oregano, salt, and pepper until well incorporated.
5
Spread half of the marinara sauce on the bottom of a small baking dish.
6
Stuff each cooked shell generously with the spinach-ricotta mixture and place them in the dish.
7
Top with the remaining marinara sauce and sprinkle with shredded mozzarella.
8
Cover with foil and bake for 20 minutes, then remove foil and bake for another 10 minutes until the cheese is melted and bubbly.